Condiments and seasonings
Pistachios are xagroup of family orehovopdodnyh turpentine.
Fruit of pistachios - a dry bone, in contrast to the present nuts (hazelnuts,
hazel) is another top fleshy shell. After a gestation
bone, which is called the nut falls out of the cracked shell.
Pistachios distinguish wild and cultivated. Wild pistachio
distributed in Central Asia, the Crimea, the Caucasus, cultural grows
in the South Caucasus and Black Sea Coast. The fruit of wild
Pistachios are smaller than cultural.
Pistachios are to open up and unopened shells. At
the opened shell of the nucleus is removed more easily. Full kernel pistachios
considered to be core, covered with light green skin. If the skin on the core
flushed, the kernel is ripe. In dry and cool conditions
pistachios can be stored for a long time (until the next harvest).
In cooking, pistachios are introduced mainly in desserts and pastries
items - cakes, creams, parfaits, ice cream. Some meat dishes are also
add pistachios. Pistachio nuts are placed in dishes or grated
halves of the cores. In addition, roasted with salt pistachios served with
champagne. When applying to champagne pistachios roasted whole grains.
Waste on the shell is 50%.
Norms of bookmarks (Gross) - 100 g per 1 liter of a mixture of 1 kg or baked
product and 30 g per dish.